Easy Chicken and Noodles

0 Add the chicken stock, chicken, and 1 stalk of celery to a saucepan. (omit this and the next step if using cooked chicken)
1 Simmer until the chicken is cooked through.
2 Drain the stock, reserving 1/2 cup for this recipe and saving the remaining stock for another recipe.
3 Dice or shred chicken, as desired.
4 Meanwhile, melt the butter in a heavy, iron skillet.
5 Add the sliced celery, onions, and carrots.
6 Saute until tender.
7 Add the cooked chicken to the skillet.
8 Add the remaining ingredients except the breadcrumbs and let simmer uncovered for 5 minutes. Stir often to keep it from sticking to the bottom.
9 If the dish is too "saucy" let simmer a little longer, stirring often, until the liquid is reduced.
10 Taste and add salt if needed.
11 Sprinkle with cracked black pepper - I like a generous amount!
12 Stir in parsley if desired.
13 Serve as is...or sprinkle the top with breadcrumbs and place under the broiler for a few minutes until golden brown.
Homemade White Sauce (If you don't have or don't want to use cream soups)
16 In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
17 Melt butter in a small saucepan over medium heat.
18 Whisk in flour and salt until smooth.
19 Cook over low heat for 2 minutes whisking constantly.
20 Add the milk and whisk until smooth.
21 Cook, whisking occasionally, until thick.
22 You can add chicken bullion or use half milk and half chicken broth if you like.